Mix flour, Macphie Bread Concentrate, yeast and water – use water tempered to give final dough temperature of 27ºC (80ºF).
Conventional mixer 10-15 minutes on middle speed. Spiral mixer 2 minutes on slow speed and 6 minutes on fast speed.
High speed mixer 2-3 minutes (11 watt hours) per kg of dough.
Prove rolls at 40ºC(104ºF) relative humidity 85% for approximately 30-40 minutes.
Bake at 230-250ºC (450-480ºF) for 25-30 minutes (and steam for crusty varieties).
Hollow out the bread rolls.
Cook then dice the bacon. De-seed and dice the tomatoes. Dice the bell pepper.
Fill each roll with 25g of Macphie Pizza Topping and put in half the bacon, tomatoes and peppers between the 6 rolls.
Crack an egg into each roll.
Then top the rolls with the remaining ingredients and garnish with the chives and cracked black pepper.
Cook in the oven at 160°C (320°F) for 25-30 minutes (dependent on how you like your eggs).
- 500g flour
- 15g Macphie Bread Concentrate
- 12.5g yeast*
- 280g water*
- 10 eggs
- 250g Macphie Pizza Topping
- 5 slices of bacon
- 5 tomatoes
- 2 red bell pepper
- chopped chives and cracked black pepper to garnish
- *Yeast & water are approximate measures – these will fluctuate according to local conditions, flour grade and different processing plant. Bread flour contains approximately 10-12% protein.